African Malayan Curry Powder (For Meat And Fish)

Directions

1. Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dry and grnd. Spices can be dry in the sun for two to three days, in a low temperature oven, or possibly on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they do not burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily warm, they are made which way by the addition of chili peppers.
2. Dry spices, grind to a pwdr and seal in an airtight container. Use 2 tsp. of curry pwdr to every 400 g or possibly 1 lb of fish.